Tomato Vegetable Pasta Salad

Ingredients

* 4 cups uncooked tricolor spiral pasta

* 1 jar (16 ounces) salsa

* 2 cups frozen corn, thawed

* 1-1/2 cups sliced halved cucumber

* 1 cup halved cherry tomatoes

* 1 medium red onion, chopped

* 1 can (8 ounces) no-salt-added tomato sauce

* 2 tablespoons minced fresh parsley

* 1 tablespoon red wine vinegar

Directions

* Cook pasta according to package directions; rinse in cold water and drain. In a large serving bowl, combine pasta and the remaining ingredients. Refrigerate for at least 30 minutes before serving. Yield: 13 servings.